Rising to the Challenge

Chef James Murphy is one our true culinary legends , for over 40 years he has been an inspiration to many chefs , originally planning to study medicine , he worked wih Antion Mosimann at the Dorchester . He is best know as Executive Chef at the Glasgow Hilton, Grand Central Glasgow and now at Cameron House Resort . A very modest chef who is a fine role model for our next generation of chefs.

From the steel town of Scunthorpe to the 5 star Gleneagles Hotel , Alan Hill was one of the most highly respected chefs in Scotland , join Jak and Alan as he remembers starting out working in a butcher's shop and as a waiter to buy a Honda Motorbike to the Dorchester Hotel , Savoy Grill, Caledonian Hotel Edinburgh Spain and Gleneagles Hotel . Bringing Andrew Fairlie to the Hotel to operate his own 2 Michelin Star Restaurant and his passion for working to raise funds for HIT Scotland.

Ross Sneddon is The Executive Pastry Chef at the 5 Star Balmoral Hotel one of the most famous and iconic Hotels in Scotland , Ross discusses with Jak his over 25 year career as a Pastry Chef working in Paris, New York and London

Tom Younger Managing Director of Archerfield Links and Executive Chef Joe Queen speak with jak about the decision to invest £200K in a brand new teaching facility at Archfield and the establishment of the Culinary Excellence Programme

Jamie Scott Chef Patron of the Newport Restaurant, Fife and past BBC Masterchef discusses with Jak his career and the challenges along the way and speaks about his growing portfolio of Bakery Operations and working through the pandemic lockdown

Fraser Cameron is the current Scottish Young Chef of The Year , he speaks with Jak about some of the amazing opportunities he has had in his career to date from working at restaurant Andrew Fairlie to representing Scoltand in Australia and the forthcoming National Young Chef of The Year Final and at the Culinary World Cup in Luxembourg..

Alan Orreal is Vice President , Culinary Operations at The Atlantis Resort , Bahamas , he overseas the operations of 52 restaurants and manages 700 staff including over 100 Chefs de Partie . Born in Australia, he has worked for Disney in Shanghai, China before atking up his present post , Alan has a passion for developing young aspiring chefs and is chair of Worldchefs Bill Gallagher Forum, in this episode he speaks with Jak about his career, the challenges the industry has and his boundless optimism for the future

Orry Shand is Scotland's Team Captain for the 2022 Culinary World Cup in Luxembourg. Orry has represented his country internationally on many occasions and is also Executive Chef at Entier Food Services, one of Scoltand's premier food service companies. With Entier he has worked on the Fresh Olives programme bringing potential young chefs in to the industry, He talks to Jak all about what it takes to represent your country and also his role with Entier.

Stadium Catering is not only on matchdays but a 7 day operation. Graeme Pacitti of Heart of Midlothian explains the lead up to matchday. The Stadium Experience Awards were founded to recognize the excellence in this sector. Debbie Rigney and Rod Bowker discuss with Jak the categories and the criteria to win these highly sought after awards.

Jonnie Ferguson has just been named The Roux Scholarship Winner for 2022, Jonnie is one of Scotland's most outstanding young chefs , he discusses with Jak the journey from his first chefs uniform at 9 years to working with Andrew Failie and Glenturret Distillery one of the new Michelin Star Restaurants in Scotland .